~276 Of 365~

Mama Joy’s Apricot Jam

If you recall, on post  ~175 Of 365~  a couple of friends rode over and stayed the weekend for the Born Free Motorcycle Show.   One of them has a delicious interest in making jams and jellies.  Every year around the holidays Joy produces jam from her kitchen and when she saw the abundance of apricots on my tree back then she started picking.  So I was very happy when I found a package she personally delivered while out riding her bike last Sunday waiting for me at the house.

Now,  I gotta tell ya, it is the best I have ever had.  True,  yup true. No lies.
I paired it with some gluten-free banana bread and went in….
For some reason, I don’t think this jam will last too much longer.
10-3-17-5 (1 of 1)

Thanks, Mama Joy!

Til next time…

4 thoughts on “~276 Of 365~

  1. Sounds lovely! Did you make the banana bread? I wonder would you share your gluten free banana bread recipe? I’m not gluten intolerant but have a bit of a problem with wheat, gluten free is easy on my stomach.

    Liked by 1 person

    1. Its been an experiment for me. You too should try to your taste. I substitute regular flour for rice flours/coconut flours/almond flours. There are several ‘gluten free’ and wheat free all purpose flours out there already for baking. One of my fave brands is the Red Mill flours. Those are terrific. I also substitute ‘butter’ for Earth Balance sticks. (tastes and acts just like butter). Sugar: organic. Milk: almond or coconut or just use milk if you don’t have an intolerance to dairy. Ok. In saying all that you can use your own banana recipe or this is mine:
      2 C of gluten free flour
      4 or 5 really super ripe mashed bananas 1
      1/2 c to 2 cups or so
      1/2 c of sugar
      2 eggs
      1/2 c butter (that’s 1 stick)
      2 tbs milk (or any milk you like)
      1/2 tsp organic vanilla (the real stuff)
      1 tsp baking powder
      1 tsp baking soda
      1/4 tsp salt
      Mix all the dry
      Cream all the wet and blend it all til
      moistened good.
      350 oven temp
      9×5 loaf pan (I use Bakers Joy spray)
      Bake for about 50 min. I start checking my baking a good 10 minutes before because the oven varies, but you can just check with a bakers pick or long tooth pic.
      Add pecans, nuts etc (about 1/2c) before cooking if you like. I like to add a tbs or so of sugar on top with pecans.
      If you don’t have a milk intolerance you can take a banana away and add a little sour cream… yummerzz and also choc chips. Tasty 🙂
      Let me know how you like!

      I didn’t realize how gluten free I needed to be once I got off the wheats. Now my nose and eyes its when I eat it. It is also less inflamatory. My stomach is flatter now. That’s always a good smile for me.

      Liked by 1 person

      1. Thanks for sharing your recipe. I’ve never heard of earth balance sticks but otherwise everything is fine. Also have to figure out the cups as we use grams here! I will be trying it as soon as I get a chance!

        Liked by 1 person

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